Leaderboard

Just got my 32" last Thursday, May 6. It took a while with all the COVID/ shipping issues, but like all good things, it was worth the wait. Here's a video I shot of the uncrating process. https://youtu.be/1M2kTR8VP_g

Mac I’m liking your Chook thighs- undoubtably the best part of a bird. I don’t often roast beef. Here it’s plated with kk roasted spuds, Brussel sprouts, and par boiled/ roasted broccoli. The gravy was superb. Flambé cognac with green peppercorn, bacon, with beef gelatin. Sent from my iPhone using Tapatalk

I like the show Top Chef and it’s really the thing that pushed me to start trying to elevate my cooking. I binged watched the first 2 seasons over a couple days while staying with my then girlfriends family in South Africa back in 2008 and from that long on I’ve watched every season and it’s always inspired me to try new recipes or learn mew techniques at home one of my favorite chefs all time from that show was Gregory who does a lot of southeast Asian style healthy cooking. He just released his first cookbook and i received my copy the other day abs holy smokes am I excited. It could be because it’s very timely and that I happen to be in a period where I’m actively looking to Jeff up (no pun intended) my vegetable, sides & salad game or the fact that I’m increasingly finding a need to serve vegan dishes for at least one guest, but I found at least 20 recipes plus in his book that I am genuinely excited to try. There also some great poultry and meat dishes and the photography is visually stunning. I’m extremely excited to add this to my collection and try out a lot of these. I love southeastern Asian cooking and have been Thinking about how I haven’t made my red & green Thai curry pastes in 4-5 years, was planning on doing that sometime soon anyways. I make red & green pastes and store them in containers, vacuum seal it and they are amazing for a quick meal full of flavor anyways check out his book if you’re into that type of thing Everyone's Table: Global Recipes... https://www.amazon.com/dp/0062984519?ref=ppx_pop_mob_ap_share

My Trompo King arrived, and I'm looking forward to a first cook, three Tandoori chicken legs. I'm happy to have ordered their Four Spike System, and nice that it comes apart in pairs. I'll usually use it as shown. Also nice that it comes with two center spikes. The longer spike is too tall for the main grill on my 23" KK, but would work on the lower grate. The spikes are shipped taped to the tray, and the adhesive comes off easily with isopropyl alcohol. I'm considering returning their TK Grate, shown in my first picture. Most aftermarket grates are likely to work better, such as the closer mesh, wider grate shown in my second picture. Their grate was clearly sourced as one could also do separately. Had they designed the grate specifically for the Trompo King, it's highly unlikely that they would have been dumb enough to specify an odd number of grates, making it impossible to center. For general use their grate is not wide enough, or closely spaced enough, to do its job. [The moderators have configured our forum to mark any post as edited after revision, with no five minute grease period for catching spelling errers. I've come to accept their looking out for us, we shouldn't spend all our time an the forum, so I'm not fixing this post wonce I submit it, not matter how much work it might stand to benefit from revizing.]

Wow, both authors wear their glasses better than I'd be able to pull off. 😎 I'm normally profoundly suspicious of the current trend that one needs a successful blog or other social media presence to get a cookbook published. These are generally not the people I want to learn from. However, Gourdet got his start working with Jean-Georges Vongerichten, whose NYC Asian fusion restaurants are spectacular. The Joule sous vide website features some recipes of Gourdet's, for those who like to get a read on an author before buying a book: Three Asian Grilling Classics Reimagined, With Gregory Gourdet The Char Siu pork tenderloin, sous vide, looks like he's ahead of me on something I've been trying to figure out. I'll try it. I'll probably finish over the Solo Stove.

Thanks all for the positive comments. @Jadeite I did record a video of my first burn in and venting. I think that's good content for new owners because even though its not a big deal, it sounds scary. I plan to continue recording vids of my experience. Please post questions, comments, it's all for the betterment of our little community. I do point back to the KomodoKamado.com website as this is THE place to learn more.

Great video and gorgeous grill, good to have a delivery guy who took it to your backyard, makes it less stressful. Mine is going to have to go around the house and down a hill to its final resting place, hopefully with enough brawn and a few sheets of plywood, it won't be too bad. On the plus side, One Continuity has changed locations at the dock, so hopefully she is being unloaded now.

Here’s a brisbane sunset on an evening walk. Sent from my iPhone using Tapatalk

I could sustain off poutine & beer

Looking forward to seeing your efforts @Syzygies

Great shot, Basher, I love the colours.

What a fun watch, brings back great memories. Love the sign on the fence, quite a few of us have made the same use of the KK sign.

This is an amazing video, thanks forit! Are you going to do one when you do your burn in too?

I agree; this is a very good video of the uncrating.

Excellent video BigO !!!!!!!

Funny, but I had poutine for lunch yesterday (sans ketchup!) at a local spot that I just found out about. Great food and lots of good beers on tap, too! Is this Heaven? No, it's just Iowa! 🤣

I needed a quick filling dinner and these fries, cheese and gravy worked. and just for Tony-

Some reprocessing last weekend. I give you my fancy new North American and Pelican Nebulae. And let us zoom in to the feature known as the Cygnus Wall. The universe is pretty freakin' awesome, y'all. And the earth's not flat. Just sayin'.